It's All Good by Gwyneth Paltrow and Julia Turshen, my new bible for clean eating. Serves 2-3 as a meal, 4-5 as a side dish For the dressing

Vietnamese Layered Chicken Salad jacksonholefoodie
The dressing is the key to making just about any leftovers into a Vietnamese Salad.  The recipe is adapted from It's All Good by Gwyneth Paltrow and Julia Turshen, my new bible for clean eating. 
Serves 2-3 as a meal, 4-5 as a side dish
For the dressing:
Makes about ¾ cup

• 
  ¼ c. freshly squeezed lime juice
  
• 
  1 T. rice wine vinegar
  
• 
  2 tsp. soy sauce
  
• 
  ¼ c. fish sauce
  
• 
  ¼ tsp. Kosher salt
  
• 
  ¼ tsp. hot toasted sesame oil
  
• 
  2 T. honey
  
• 
  1 tsp. minced garlic
  
• 
  1 tsp. freshly grated ginger
  
• 
  2 T. finely diced red onion or shallot
  

Mix everything in a jar and shake well.  Keeps up to one week in the fridge.

For the Vietnamese Layered Chicken Salad:

• 
  1 recipe Vietnamese Salad Dressing
  
• 
  1 c. shredded cooked chicken or cubed grilled chicken
  
• 
  1/4 lb. rice noodles, cooked, rinsed under cold water, and drained
  
• 
  1 c. shredded Napa cabbage
  
• 
  1 c. carrots, peeled and sliced into strips with a vegetable peeler
  
• 
  1 c. thinly sliced cucumbers (lemon cucumbers, if in season)
  
• 
  1 handful fresh greens
  
• 
  2 T. fresh basil, torn
  
• 
  2 T. fresh mint, torn
  
• 
  2 T. salted roasted peanuts, chopped
  
• 
  1 lime, cut in half for squeezing over
  

1. 
   Place the chicken in the bottom of a large salad bowl and toss with a few tablespoons of the dressing.  
   
2. 
   Top with the following layers:  rice noodles, Napa cabbage, carrots, cucumbers, greens, basil, mint, and peanuts.  
   
3. 
   To save for later, cover tightly and chill until ready to eat. Toss with dressing and squeeze lime over just before serving.